Wash 250 grams of ladyfingers (bhindi) and pat them dry. Cut them into small round pieces, discarding the ends.
Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped bhindi and fry until they turn crispy and golden brown. Remove from the pan and set aside on a paper towel to drain excess oil.
In a mixing bowl, whisk 500 grams of thick curd (yogurt) until smooth. Add 1 teaspoon of roasted cumin powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of chaat masala, and salt to taste. Mix well.
Add the fried bhindi to the yogurt mixture and gently mix to combine.
Garnish with chopped coriander leaves and serve chilled.